Recipe for Pumpkin Bread by Daphne Lambert

Ingredients

  • 13⁄41b (800g) pumpkin
  • 2 tablespoons finely chopped pumpkin seeds
  • 21⁄2 1b (1 kg) strong white flour
  • 2 teaspoons salt 1 oz
  • (25g) yeast

Method

  • Set oven to 200°C
  • Cook the pumpkin, strain (reserve the cooking liquid) and sieve.
  • Dissolve the yeast in a little of the cooking liquid and leave 10 minutes until foaming.
  • Mix flour, salt, yeast, sieved pumpkin, pumpkin seeds and enough of the cooking liquid together until you have a soft malleable dough.
  • Knead for 5 minutes, turn into an oiled bowl and leave, covered, in a warm place, until double in size.
  • Turn the dough out and shape into rolls.
  • Place on a lightly oiled baking tray and leave to double in size before baking in a hot oven for 20-25 minutes.

Daphne Lambert has run a nutritional consultancy practice for over 25 years working with schools, colleges and organisations looking at ways to nourish well being. Daphne is the founding member of Greencuisine Trust where she brings her passion for food that truly nourishes, body, mind & soul, together with diverse experiences in the world of food, to her work as a nutritionist & educator.

Daphne teaches Living Nutrition at Trill Farm